This would make the perfect weeknight meal when you’re craving something hearty yet healthy. Add your protein of choice – I went for green peas and roasted salted cashews, but you could also go with chickpeas or lentils! Enjoy as is or over rice, quinoa, or steamed veggies (broccoli being my favorite).

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Add coconut milk, maple syrup, turmeric, and a pinch of salt and stir. Bring to a simmer over medium heat.

Once simmering, add peas (optional) and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.

Cook for 5-10 minutes, stirring occasionally, to soften the potato and peas and infuse them with curry flavor.

At this time, also taste and adjust the flavor of the broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and turmeric for a more intense curry flavor. You can also add more curry paste for more spice and intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.

Once the broth is well seasoned and the potatoes are softened, add kale, cashews (optional) and lemon juice, and cover. Simmer for 3-4 minutes more over low to medium-low heat.

Serve over rice, quinoa, or steamed broccoli (broccoli and rice being my favorites). This dish gets elevated with the addition of more lemon juice and Thai or regular basil for serving.

Really delicious curry! I have been wanting to try out a Thai curry recipe after being disappointed at my favorite Thai restaurant’s curry (it was too sweet and too coconutty). I will be making it again!

I used only one can of coconut milk and an equal amount of pho veggie broth. I ended up adding another half tablespoon of red curry paste, a few dashes of curry powder, red chili flakes, a dash of soy sauce, and some fish sauce. I also added one zucchini and some yellow bell pepper with the sweet potato, both of which paired well with the sauce. Chopped thai basil was added at the very end.

This is a very good curry. My alterations made a less sweet and spicier curry full of chunky vegetables. The sweet potato provides just enough natural sweetness!

Yum! Thanks so much for the lovely review, Laura. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

We are in our 70s and just discovered curried food! Can’t get enough of it. Grew kale right outside the backdoor. 9 plants will feed us forever! Love this dish. I could eat it every day. Got myself a cleaver for all the chopping and it is my favorite utensil! This dish is easy, tasty, and very good fir whatever ails you.

This was my second time making this recipe and I just have to say, this is the happiest I have been after having cooked something in about a decade. This recipe is phenomenal and I felt proud that I had made something that tasted as good as this turns out. You rock!

Delicious! I didn’t have the pepper but added a bit more turmeric, I also used half coconut milk and half coconut water. The recipe is simple enough to not overwhelm, but complex enough to be different and interesting. I served over steamed broccoli one day and brown rice the next.

I may never eat anything else ever again. This is so amazing! I wanted this to be more a soup than a stew so I added 2 cups of vegetable broth. I didn’t have any peas but I had some chickpeas I needed to use so in they went. I also added mushrooms and some cilantro at the same time I added kale, and then put some red peppers in the bowl when I served it so they wouldn’t get slimy. So good!

I just made this for dinner as it is still cold and wintery at the end of March :( but this made everything better! I love it! I made it with what I had on hand…1 can of light coconut milk + three cups of vegie broth, panang curry paste instead of red, spinach instead of kale, and kabocha/kent pumpkin (which is my favorite because the skin is tasty when it cooks down) instead of sweet potato. The peas where fantastic, they really pop in your mouth, and I served over some very easy and very quick cauliflower rice. It is very spicy with the serrano pepper (which I love) but will leave out if making for others. I changed it from my “curry” file and placed it into my “must make again file”.

This recipe is absolute perfection, and so easy to make – I’m so excited about this new addition to my cycle of go-to meals! The cashews were such a perfect choice, they go so wonderfully with the other flavors in the recipe. It was super easy for me to make for one as well – thank you SO much for creating and sharing this! <3

This is def a newbie question but seeing as I’m only recently establishing a love of cooking, I must ask…. Can these meals be prepared in a crock pot? Or better in a pot on the stove? Can’t wait to try them all!

Hi Laura, we haven’t tried that, but think it might work with a few modifications. If you give it a try, you might want to leave out the peas, kale, cashews, and lemon juice and add them toward the very end. Hope that helps!

I loved this curry – we used white sweet potatoes and also massamun curry paste since we didn’t have red curry paste. All delicious. BUT: I just really don’t understand how bloggers come up with their prep times. 5 minutes total to: peel and cube sweet potatoes, peel and mince garlic, peel and mince ginger, wash, destem, and chop kale, peel and mince shallot… I’m pretty savvy in the kitchen, with decent knife skills. Is there anyone who can actually do all that in five minutes???

Didn’t decrease my enjoyment of the delicious recipe, because I know by now to just ignore any prep times on recipes because it seems they are never realistic. Just wondering what’s up with that?

I agree! I did not make this recipe yet, but i’ve Noticed that all too often it does take way more time. However, you might enjoy a garlic press that doesn’t require u to peel before using. I’m sure there’s a hack for peeling the sweet potato as well.

OK just made the recipe & it was delicious! I added onions, 1/2 apple, bell pepper and sautéed in 1 T butter with some curry powder & Tumeric. I microwaved the sweet potato for 2 min so it was easy to peel and used my new garlic press- works great!
Also added some little cauliflower florets and some chicken broth. Next a can of petite tomatoes- let it cook for about 15 min and then added the kale & a can of peas (with liquid).
Once it was piping hot I spooned over some spaghetti squash and my body is thanking me for all the good vitamins & fiber!!

I cooked this for my husband and I and it was absolutely delishious! So easy to follow and I made it exactly as the recipe suggested. It was all very straight forward. I am new to making veggie dinners and this was a big hit.

Thanks so much for sharing your experience! We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

I made this tonight and it’s delicious! The flavors really blend together. BUT, I can only buy one type of curry paste where I live and it is SPICY. Of course I didn’t know this before the three tablespoons!

After we added some yogurt, it took the edge off. I’m trying to see if I can get the curry paste suggested shipped to where I live…Regardless, I’ll be making this again! Thanks for sharing ❤️

Way too strong on the coconut milk as is, but adding canned tomato sauce and garam masala is a huge improvement. Cannot handle the overly rich coconut milk without an acidic contrast. Also, I add frozen vegetables I have on hand to increase the nutrition… and btw, don’t add peas until the end. Pease are best just very lightly cooked/hot….to retain nutrition, flavor, and color! With these changes, I found the dish— delish!

Holy sweet potatoes and kale this tastes amazing. I’m so happy I made this for myself for a week’s worth of lunches rather than having to share it!!! I’ve been bragging to my friends that it’s the best curry dish I’ve ever made and passing the recipe around. Thank you for always having the best recipes!

This recipe is absolutely delicious!! I added a green bell pepper and black beans into the mix just for extra protein and veggies. I ended up throwing some Thai basil into the curry mixture, served over brown rice, and topped with cilantro – perfection!

Love, love, love this recipe!!! We made it with brown basmati rice but will try it with quinoa next time and add some other veggies just to change it up a little. So flavorful and easy to make. Thank you for your awesome recipes!!! This recipe gets a perfect “10” 🙌

My local store was out of ginger so I used ginger powder. I couldn’t find my grape seed oil and didn’t have coconut oil, so I used a top-notch olive oil. I didn’t have/add the red pepper but used the curry paste you suggested plus added a couple of teaspoons of a curry I had in a jar. Absolutely delicious. I’ll make it again following your original ingredient list. I’m sure I’ll love that too. Like I do all the stuff I’ve made from your blog. And I love your business – I’d give you a “best job” vote.

This is my favourite Minimalist Baker recipe. I made it again last night and it was delicious. Can’t wait to eat the leftovers! This time I didn’t have any peas so I used 1 cup of red lentils (which I added dried when I put the coconut milk in) to boost the protein content. For those of you who enjoy a thicker curry sauce, I found this really thickened it up. I also substituted lime juice for lemon juice. It’s a really easy recipe to modify and still have great results. The cashews really take it to the next level!

This is a staple in my house! We add edamame instead of the peas and omit the lemon. Always turns out well, especially with a side of fresh bread. I think what makes this dish is the toasted cashews. Don’t skip those!

I made this a few days ago and WOW! Was it ever delicious. I did use Thai kitchens red curry paste but I found the measurement was way too spicy for me personally. I would recommend starting with 2 tablespoons instead of 3. I ended up having to add almost two more cans of coconut milk. But that just made for extra broth so all was good. Will definitely be making this again, so flavourful!!

Eating my steaming bowl of this now and dang it’s delicious! Improvised a little — used a purple sweet potato (gave this a nice color) and a yam, added half a chopped jalepeno to the onion-pepper-ginger mixture for some kick, and added a tablespoon of peanut butter. Only had one can of coconut milk so subbed veggie broth for the rest. The lemon at the end really rounds this out! Will be making this again!

I made this for dinner Monday and it is phenomenal! Like a lot of others, I used spinach instead of Kale because I was trying to get rid of excess spinach, and it works great. Also, partially blended it with an immersion blender. Yummy!

Made this in my Instant Pot – sauteed it as Dana suggests in the recipe and then pressured cooked it for six minutes (four would have been better) with natural release. Also subbed out veggie broth for one of the cans of coconut milk to lighten it a bit which worked great. All that said, it was another amazing MB recipe. Served with steamed broccoli and rice as suggested which was perfect. Flavors were complex for such a quick cooking time. Can’t wait to make this a winter staple!

Really awesome recipe! My normally carnivore husband was chomping at the bit to get a bite of it. We aren’t vegan, so I added fish sauce (have a hard time imagining Thai curry sauce without it…). I also used brown sugar instead of maple syrup. And I had some lime kaffir leaves, which I added along with lime juice instead of lemon. I never thought before to add tumeric to a Thai curry sauce, but it’s such a great idea! It really adds something special and I’ll save that one for the future. Thanks for this awesome recipe!

HOW do you do it, Dana? Been a vegan for a couple weeks and couldn’t live without your blog. I’ve been making at least four or five of your recipes a week. This one is a keeper – so flavorful. I served it over brown rice with lemon zest and chopped fresh basil from my garden. So so satisfying!

Wow .. I never leave reviews, but this is my 3rd recipe I’ve made from your beautiful site and I must say, you are a genius! I have recently decided to be Vegan, and you have made this journey extremely easy. Thank you so much!! This Curry was sooooo good. And like always, so easy! I appreciate your amazing work. xo!

OMG!! made this over the weekend and my husband literally ate if for supper, lunch the next day, supper AND requested it for his lunch Monday! we had it with quinoa and was DELISH! I will legit be making this ever week!! so effing good I can not handle it!

I’ve used this recipe several times in the last couple weeks and I got very great reviews! I love the spicy sweetness of this dish. One person told me it tasted like an authentic curry from a Thai restaurant. Thanks so much for your wonderful recipes!

I made this for my family tonight, and we loved it even though none of us are vegetarians. I served it with quinoa and it was really nice! The spice was perfect, it was comforting and creamy, and overall just really good. Though next time I make it I’ll add more kale. Thanks for the recipe!!

This is a great recipe!!!! As someone who isn’t super great with spice- I substituted the chile pepper with a few squirts of sriracha. It worked out wonderfully! I paired it with quinoa and I feel like it’s only going to get better as it stews in the fridge for the next few days! The perfect leftovers to bring to work for lunch tomorrow.

I loved it! Great recipe, flavour and loved how it all came together. I followed the recipe, but left out the hot pepper (didn’t have it), added 2 cups of reishi mushroom broth and added quinoa (about 1/2 cup). I would have added more quinoa, between 3/4 or 1 cup to give it a bit more filling for a meal.

This is the fourth recipe in 1.5 weeks that I’ve made from minimalist baker – I’m now a forever follower! My husband and daughter are vegetarians and my son and I have digestive issues. Finding one recipe that suits us all has always been a challenge (or disgusting when found). So grateful for these simple yet tasteFULL recipes. Thank you!!

I used only one 14oz can of light coconut milk and then I filled the can up with vegetable broth and added that instead of a second can of coconut, to cut back the fat a bit. To thicken things up, I blended about a cup of the curry in my blender after the potatoes were soft and added it back in with the rest.

I had it with steamed broccoli (which I ended up throwing into the sauce in the end) and leftover brown rice. I was really craving restaurant Thai curry and this totally hit the spot and was just what I needed.

Thank you so much for this recipe! I’m sure I’ll be making it again soon.

Made this for a potluck and it literally vanished!!! And I had everyone asking me for the recipe. I couldn’t wait to tell them it was totally vegan AND super easy to make! Now I’m going to make it again for myself, so I don’t have to share ;) Always a fan Dana!

YES YES YES LOVE this recipe. I lived in Asia for almost 4 years and have been looking for sound curry recipes. This is great. I was able to find curry paste that is fish free from our Korean grocery store/Asian market (a Thai brand) and wowza that REALLY ups the flavor and the spice. I highly suggest finding authentic thai curry paste if possible. Thank you for this!!

Absolutely LOVE this curry! Fantastic flavor! I used just one can of full fat coconut milk plus one can of plain water. I also added collagen protein powder to increase the protein content. I’m sure the cashews taste fabulous in this curry, but I omitted them so as to reduce the calorie and fat counts a bit. Thanks so much!! :D

Amazing! I added chickpeas and used baby kale! Came out so creamy and delicious! Very similar flavor to one of my favorite thom kha recipes. This is probably the 10th recipe I’ve made from you and I’ve loved everything so far!

I just finished cooking this and having it for dinner. Sooooo yummy! I added a bit more peas, curry, tumeric, and honey. I didn’t have maple syrup so I did use honey. Nest time I’m gonna replace the kale with eggplant, maybe add some tofu. It was amazing!

Every recipe I have tried from Minimalist Baker has been great. This was no exception. What a delicious, quick, and easy dinner to whip up!! I will definitely be making this curry again. Such a warm and cozy meal now that the temps are getting colder outside.

Just made this now that the weather is finally cooling off down here in the southern U.S.! We didn’t have peas or anything of the sort to add, but ended up improvising with what we had in the freezer. I served it over a BirdsEye Asian Style Protein Blend steamer. (Rice, edamame, carrots, bell peppers, etc.) It was incredible and my husband practically inhaled it! And to the person above who commented that chopping kale took forever – we had baby kale in the fridge and that seemed to work perfectly also! Thanks Dana for providing such great recipes and inspiration!

This was AMAZING! My favorite part was letting the sweet potatoes soften and tasting the broth to test the salt-curry-tumeric balance. Thank you for including that extra step in your instructions– it helped the dish turn out perfectly. Also, my husband and I have been looking for low-carb options so we used quinoa and broccoli for the base under the curry– totally wouldn’t have thought of broccoli without your recommendation! Thanks!

First of all, thanks so much for your recipes, I love them. I have a quick question if anyone has time to answer. What’s a good sub for maple syrup? Real maple syrup is so expensive but the fake kind is terrible for you I know

OH! And I did it in the instant pot.. All the same instructions, but at the “add coconut milk” stage, make sure to deglaze all that browned garlic and then just dump the kale in there and let it pressure cook for 5-6 minutes..

Then realize you’ve cooked your kale all down and start dumping more in there.. cause kale is magic and it wants to looove youuu.

This simple but delicious comfort food recipe is perfect for a chilly work night….my husband and I loved it! I was missing a couple of the ingredients, so I substituted cauliflower for peas, and chickpeas for cashews. We ate it over brown rice, and it was amazing! I will definitely make this often throughout the fall and winter. Next time I may increase the kale and chickpeas, and serve over quinoa to up the protein.

I’m on a 20-day vegan cleanse, so I am searching for different recipes. Very happy that I found this recipe, because the curry turned out fantastic! Very filling, flavorful and easy to prepare. Thank you for sharing!!!

Made this tonight with lentils instead of green peas, and 1 can of regular coconut milk instead of 2 cans of light (light is just diluted full-fat coconut milk anyway). Came out a little more watery than a curry, definitely more of a “soup with less broth than normal”, but absolutely delicious. Now to figure out how to pressure cook it all.

Added this to my meal plan this week and you really hit it out of the park this time! I think that this was the best Thai curry I’ve ever made at home. I also subbed jalepino for the pepper and the heat was perfectly balanced for me. Spicy and flavourful but not too hot. Served over brown rice made 4 generous servings. Delish! This will be a repeat for sure. I love your recipes and cook at least 1 a week! Keep em coming.

Easy and quick dinner with minimal cleanup! Thank you! The grocery store didn’t have Thai red chiles or Serrano peppers so I used a jalapeño (I removed most of the seeds as we don’t like it too spicy). It was perfect over rice. This recipe made one very filling dinner for two plus leftovers for lunch tomorrow.

I’m not the biggest curry fan, but I had all the ingredients to make this one, so I gave it a try. Loved it! Perfectly spiced, saucy enough to serve over rice. It was great. Note that I subbed coconut water in for half of the coconut milk to cut some of the fat. It was a thinner sauce for sure, but still delicious.

This is delicious!! The flavor of the broth when it’s done is heavenly. Although it was a bit too much lemon for me. The tastes before and after adding that were too different! My only other suggestion is that you provide a suggestion for sweet potato cube size. I must’ve made mine too big because they took much longer to cook through.

Hi Dana, I made this last night and it was DELICIOUS! Thanks so much for the great recipe. I’ve followed your blog for a while but this was the first recipe I’ve actually made – and definitely not the last! I’ve noticed that many of your curry recipes call for shallots. Just wondering if there’s any particular reason that you opt for shallots rather than other kinds of onions?

I made it tonight and just love it! They say you eat with your eyes, so this colorful dish is perfect. I subbed edamame for the frozen peas for more protein and used Trader Joe’s Thai chili lime cashews for an extra kick. Great fall supper!

I made this last night and it was lovely! I decided to puree the sweet potatoes in the curry and coconut milk mixture, then add the kale, peas, and cashews. I doused it all with lime and put it over some quinoa. It is so warming and delightful! Next time I make it I might add some lemongrass. Thank you!! :)

This was fantastic. The curry dishes I make at home never seem to taste anywhere near as good as the ones I order at Thai restaurants. This was the exception, so it will become one of my go-to recipes. YUM. Thank you!

I’ve made this, the cauliflower wings, and the vegan protein bars this weekend alone – all YUM. I live and breath and eat by the recipes in this blog and for that, I cannot thank you enough :) you make veganism EASY and tasty. I bought your cookbook off Amazon and I cannot wait to try more of your recipes!

Another aaaaaamazing recipe from Minimalist Baker! Made it tonight and it was gone..(only two people ate!). Thanks for sharing this easy, comfort food, super tasty recipe. Followed to the T (with the exception of more curry paste) and served with quinoa. Sooooooo good!! :))

Please consider creating an app so I could pool all these amazing recipes in one convenient place. You could still allow ads and make extra money and sell the app as a one time fee would give extra cash…please please please

I absolutely love this recipe and truely live your talent and art in meal making! Please consider creating an app ( like the oh she glows app ) it’s a one time charge and you could continue adding to it. Unlike this absolutely amazing website you could generate great revenue allowing you to keep providing us with exceptional recipes! Cheers!